Description
This creamy crab and shrimp seafood bisque is a rich and flavorful soup perfect for seafood lovers. Combining tender shrimp and lump crab meat with a buttery roux, aromatic onions and garlic, and a touch of white wine, it creates a luscious, smooth bisque seasoned with Old Bay and paprika. Ready in just 30 minutes, this comforting dish is ideal as a starter or a light main course, garnished with fresh parsley for a bright finish.
Ingredients
Scale
Seafood
- 1/2 lb shrimp, peeled and deveined
- 1/2 lb lump crab meat
Base and Aromatics
- 4 tbsp butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
Liquids and Seasonings
- 3 cups seafood or chicken broth
- 1 cup heavy cream
- 1/2 cup white wine (optional)
- 1 tsp Old Bay seasoning
- 1/2 tsp paprika
- Salt and pepper to taste
Garnish
- Fresh parsley for garnish (optional)
Instructions
- Cook the Aromatics: In a large pot over medium heat, melt the butter. Add the chopped onion and minced garlic. Sauté until the onions are soft and translucent, about 3-4 minutes, releasing their fragrant flavors into the butter.
- Make the Roux: Sprinkle the all-purpose flour over the cooked onions and garlic. Stir constantly for 2-3 minutes, allowing the flour to cook and create a thick paste. This will help thicken the bisque later and eliminate the raw flour taste.
- Add Liquids: Gradually whisk in the seafood or chicken broth, ensuring there are no lumps. Add the white wine if using for an added depth of flavor. Bring the mixture to a simmer and cook for 5-7 minutes, allowing it to thicken slightly and the flavors to meld.
- Add Seasonings: Stir in the Old Bay seasoning, paprika, and season with salt and pepper to taste. These spices give the bisque its distinctive seafood flavor with a subtle smoky note from the paprika.
- Add Seafood: Gently fold in the peeled shrimp and lump crab meat into the simmering bisque. Cook for 5 minutes more or until the shrimp turn pink and are cooked through. Avoid overcooking the seafood to maintain tenderness.
- Finish with Cream: Pour in the heavy cream while stirring gently to combine. Heat through without boiling to keep the bisque silky and smooth.
- Serve: Ladle the creamy seafood bisque into bowls. Garnish with fresh parsley if desired. Serve hot alongside crusty bread or crackers for a satisfying meal.
Notes
- For a thicker bisque, reduce the broth slightly before adding seafood.
- If you prefer a smoother texture, blend the soup after adding the liquids before folding in the seafood.
- Substitute white wine with additional broth if you want a non-alcoholic version.
- Old Bay seasoning is key to authentic seafood flavor but adjust quantity based on your spice preference.
- Use fresh seafood for the best taste; frozen can be used but thaw completely before cooking.
